Teriyaki Chicken Shrimp Rice (Print)
Delightful chicken and shrimp paired with flavorful fried rice.
# Ingredients:
→ Protein
01 -
1.5 pounds boneless, skinless chicken thighs, sliced
02 -
0.5 pound large shrimp, peeled and deveined
→ Grains
03 -
3 cups cooked day-old white rice
→ Vegetables
04 -
1 cup frozen peas and carrots
05 -
2 green onions, sliced, optional
→ Pantry Ingredients
06 -
2 tablespoons oil
07 -
2 tablespoons butter
08 -
3 cloves garlic, minced
09 -
1/4 cup soy sauce
10 -
3 tablespoons teriyaki sauce
11 -
1 tablespoon honey
→ Spices
12 -
1 teaspoon garlic powder
13 -
0.5 teaspoon onion powder
14 -
0.5 teaspoon paprika
15 -
Salt, to taste
16 -
Black pepper, to taste
→ Eggs
17 -
2 eggs, lightly beaten
# Directions:
01 -
Pat the chicken and shrimp dry, then season with garlic powder, onion powder, paprika, salt, and black pepper. Ensure an even flavor coating for a delicious outcome.
02 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken until browned and fully cooked, about 8 to 10 minutes. Add the teriyaki sauce and honey, then toss until the chicken is glossy and coated.
03 -
In the same pan, melt 1 tablespoon butter and cook the shrimp for 2 to 3 minutes per side until pink and lightly golden. They cook fast, so monitor closely for the best texture.
04 -
Push everything aside or work in a separate pan. Add the remaining oil, scramble the eggs, then stir in the rice, peas and carrots, garlic, and soy sauce. Cook for a few minutes until the rice is hot, lightly seasoned, and just a little toasty.
05 -
Spoon the fried rice onto the plate, then pile on the teriyaki chicken and shrimp. Drizzle extra pan sauce over the top for added flavor. Enjoy this meal as a weeknight favorite or meal prep option.
# Notes:
01 -
For best results, use day-old rice to make fried rice—they fry better and don’t clump.